VINIFICATION AND AGEING
Vinification takes place after delicate crushing of the grapes. The must macerates on the skins for 1-2 weeks in order to favour the extraction of colour and other polyphenolic substances. When the malolactic fermentation is also complete, the wine matures for 6 months in Slavonian oak barrels and a further 4 months in bottle before release.
Ruby-red with garnet refl ections.
Fine, with scents of cherries, wild berry fruits, violets and spicy hints.
Dry and fresh, with good body and agreeable tannins.
Serve at 18° - 20° C. (64° - 68° F.).
When young it is excellent with richly-fl avoured dishes, especially the traditional specialties of Tuscan cuisine. After 3 or 4 years we recommend it with game, stewed meats, and strong, mature cheeses.